I made this http://netcookingtalk.com/forums/sho...80&postcount=2 beurre blanc sauce (first one posted) for the first time the other night. It won't be the last time. It was the perfect sauce to go with scallops. I did add some parsley. It's tangy, creamy, and very rich.

It's a tricky little sauce. The sauce was just fine until I put the scallops on top of it (scallops must have been too hot) and it broke just a bit around the edges of the scallops. Lesson learned.

Now I'm thinking about some variations and putting it over fish. Any ideas? I thought about capers, but now that I've tasted the sauce, capers might make it too tart. Maybe some diced tomatoes, or does that make it another sauce altogether?

I also want to try some chimichurri (sp?). Does it go well with anything besides steak?

[QUOTE=Cooksie;249166]I made this http://netcookingtalk.com/forums/sho...80&postcount=2 beurre blanc sauce (first one posted) for the first time the other night. It won't be the last time. It was the perfect sauce to go with scallops. I did add some parsley. It's tangy, creamy, and very rich.

It's a tricky little sauce. The sauce was just fine until I put the scallops on top of it (scallops must have been too hot) and it broke just a bit around the edges of the scallops. Lesson learned.

Now I'm thinking about some variations and putting it over fish. Any ideas? I thought about capers, but now that I've tasted the sauce, capers might make it too tart. Maybe some diced tomatoes, or does that make it another sauce altogether?

I also want to try some chimichurri (sp?). Does it go well with anything besides steak?[/QUOTE]

Like pesto (& cilantro ;-)), I like chimichurri in small doses. You can use it on chicken, pasta, as a marinade, dipping sauce (shrimp or egg rolls might be interesting), pizza etc.

P.S. Speaking of scallops, thought I'd pass this along for the scallop & caper lovers.

Buerre Monte (bhure mon'tay) is another butter sauce, not too unlike a Buerre Blanc, but it is a supper simple emulsion of butter and water, a little salt and is GREAT for poaching shellfish, or as a sauce.

Pro Tip: If you have a butter sauce that breaks, ad a couple of drops of cold water and wisk it, it will come right back together

I made this http://netcookingtalk.com/forums/sho...80&postcount=2 beurre blanc sauce (first one posted) for the first time the other night. It won't be the last time. It was the perfect sauce to go with scallops. I did add some parsley. It's tangy, creamy, and very rich.

It's a tricky little sauce. The sauce was just fine until I put the scallops on top of it (scallops must have been too hot) and it broke just a bit around the edges of the scallops. Lesson learned.

Now I'm thinking about some variations and putting it over fish. Any ideas? I thought about capers, but now that I've tasted the sauce, capers might make it too tart. Maybe some diced tomatoes, or does that make it another sauce altogether?

I also want to try some chimichurri (sp?). Does it go well with anything besides steak?

When it comes to fish, I like a pretty clean taste, like topping it off w/ a compound butter or salsa, i.e. strawberry/avocado/red onions/lime or lemon juice. I have a bunch of compound butter & various pesto ideas. Will go through my collection.

Well, I had this dip at a friend's (she posts here as "Lee's Bud") potluck party. A party where a lot of great cooks brought some great food. The only person I knew at the party were the hostesses.

I tried just about everything, but this simple little, unassuming dip stood out so much, that I sought out the woman who brought it. Introduced myself, told her how great her dip was, and asked her for the recipe.

She didn't "do the internet", so she took my name and address and sent me the recipe for the dip.

I would have to say this is one of my favorites. I use it as a sauce over tequila chicken, I have use it as a sauce with shrimp and pasta, and as a dipping sauce for tortilla chips. I think it would be good on cardboard. LOL

I've never had this, but it's supposed to be so good that it makes you want to Come Back for more. It supposedly originated in Mississippi and is a cross between remoulade and thousand island dressing. It's used as a dip for everything from fries to onion rings to fried chicken tenders. It's also used as a sauce for burgers, crab cakes, and anything else you can think of.

Let's get sauced!! LOL Tiz the season again. Never to early to think about the holidays! Are you making a pot of sauce for the freezer to use later? Making gravy for the holiday bird? What dip will you be serving to keep people from nipping a tugging at the holiday bird or roast?

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I have been thinking of trying avgolemono sauce over some pan fried flounder. I love lemony, and I've heard people rave about the avgolemono soup. Sauce sounds intriguing...lemony, airy (much more so than hollandaise), creamy, rich...sounds great to me.

I've been looking at different recipes but haven't chosen one yet. Will post it when I do.

I do love fish without sauce, but I eat a lot of fish, so a little variation is needed every once in a while to keep it interesting.

I have been thinking of trying avgolemono sauce over some pan fried flounder. I love lemony, and I've heard people rave about the avgolemono soup. Sauce sounds intriguing...lemony, airy (much more so than hollandaise), creamy, rich...sounds great to me.

I've been looking at different recipes but haven't chosen one yet. Will post it when I do.

I do love fish without sauce, but I eat a lot of fish, so a little variation is needed every once in a while to keep it interesting.

I think that the really true secret to making the most perfect gravies & sauces that you can make, starts with the equipment.

It can be a big deciding factor as to how your gravies or sauces come out. First, you might want to acquire one of the pans pictured below.

They are called sauciers (pronounced sacias). They are perfectly flat on the stove's surface and are excellent pieces of equipment for making successful gravies & sauces! I have the first two Emerilware pans pictured below.

But what truly sets them apart from ordinary skillets and pots is that they all have ROUNDED corners on their bottoms. This feature allows you to reach every part of the pan's interior when making your rouxs for gravies and sauces.

A silicone spoonula or wire whip helps to achieve a better tasting perfect gravy because the saucier's round corner let you reach EVERY inch of the pan so that everything gets incorporated into the mixture, and that there are no missed parts of the product, resulting in velvety smooth sauces & gravies.